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Friday, 28 June 2019

Balti Gosht (Pakistani Style Mutton Curry)


          This is a Pakistani style mutton curry called Balti Gosht. Traditionally onion and turmeric powder are not used. But in this version of mine, I added some onion but omitted turmeric powder. Balti Gosht is very popular in North India, Pakistan and UK. This yummy dish can be enjoyed with plain biryani, pulao, kulcha, naan or tandoori roti. So check for a step by step pictorial recipe to prepare it. 







           It is unsure how the name originated. According to some sources, it is derived from the fact that it was cooked / served in an iron wok resembling a balti (bucket). Few are of the opinion that it has its origin from a place in Pakistan called Baltistan. Whatever be the reason, this yummy mutton curry is a must try recipe.







  • 500 gms. mutton with bones
  • 3 tbsp. oil
  • 1 tbsp. ghee
  • 2 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1 tsp. garam masala powder
  • 1 tomato, chopped
  • salt to taste
  • 1/2 cup yoghurt
  • 2-3 green chilies
  • 1 tsp. ginger julienne
  • 1 tsp. coriander leaves












           Heat 2 tbsp. oil in a pan and saute the onion till light brown in colour. Drain and keep aside. Heat remaining oil and ghee. Saute the mutton for 4-5 minutes or till they are well browned.

          Add all the dry spices (except salt) mixed with some water. Mix well and stir fry till the oil separates.

          Now add the tomatoes and salt. Saute for 2 minutes. Add 1/2 cup water and the fried onion. Pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Transfer the cooked mutton back to the pan. Add the yoghurt and green chilies. Simmer till the gravy reduces to the desired consistency and the oil separates.

          Switch off the flame and transfer to a serving dish. Garnish with ginger julienne and coriander leaves. Serve with plain biryani, pulao, naan, kulcha or tandoori roti. 





                      Heat 2 tbsp. oil in a pan & saute the onion till light brown in colour. Drain 
                      and keep aside. 



                     Heat remaining oil & ghee. Saute the mutton for 4-5 minutes or till they 
                     are well browned.



                     Add all the dry spices (except salt) mixed with some water. Mix well and
                     stir fry till the oil separates.



                     Now add the tomatoes and salt. Saute for 2 minutes. 



                     Add 1/2 cup water and the fried onion. Pressure cook for 15-20 minutes 
                     on a low flame after the first whistle. 



                     Transfer the cooked mutton back to the pan. Add the yoghurt and green 
                     chilies. Simmer till the gravy reduces to the desired consistency and the
                     oil separates.










                    Garnish with ginger julienne & coriander leaves. Serve with plain biryani, 
                     pulao, naan, kulcha or tandoori roti. 












Thursday, 27 June 2019

Masala Chaas (Spiced Buttermilk)


          This perfect yoghurt drink is very refreshing and is a must during hot summer days. It is very light on the tummy and helps in keeping you hydrated. Just adding some flavourful spices, coriander leaves and a tempering of mustard seeds, asafoetida and curry leaves takes this humble buttermilk to the next level. So you can prepare this healthy drink well in advance and refrigerate it to be enjoyed, chilled, as and when required. 








  • 1 cup yoghurt
  • 2 cups water
  • salt to taste
  • 1/4 tsp. roasted cumin powder
  • 1/4 tsp. pepper powder
  • 1 green chilies, chopped
  • 1 tbsp. coriander leaves, chopped
  • 1 tbsp oil
  • 1/2 tsp. mustard seeds
  • pinch pf asafoetida
  • 1 sprig curry leaves







          Whisk the yoghurt, water and all the dry spices. Add the chopped coriander leaves and green chilies and give it a stir. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the asafoetida and curry leaves. 

          Saute for a few seconds and switch off the flame. Pour this tempering over the spiced yoghurt mix and stir. Refrigerate for some time and serve them chilled in individual glasses.
















Sunday, 23 June 2019

Mango Kalakand


          kalakand is a traditional Indian sweet that is very popular in almost every special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and fast with some store bought paneer. Here in this recipe I have used Amul paneer. 

          So let me share Mango Kalakand, which is a healthy version with the goodness of paneer and mango, the two main ingredients in preparing this absolutely amazing dessert. Garnish as desired and enjoy them chilled or at room temperature. So do give it a try and impress your loved ones with some homemade delicacy by checking for an easy step by step pictorial recipe to prepare it.











  • 1 cup mango pulp (I used Alphonso variety)
  • 200 gms. paneer (I used Amul Paneer), crumbled
  • 1/3 cup milk powder
  • 1/4 cup sugar or to taste 
  • 1/4 tsp. cardamom powder
  • 1 tbsp. ghee
  • pinch of salt
  • 1/4 cup milk
  • 1 tsp. kewra water
  • 1 tsp. chopped almonds
  • 1 tsp. chopped pistachios 
  • few dry rose petals 


















           In a non-stick pan, add the mango pulp, paneer, sugar, salt, milk powder and milk. Mix everything well and simmer on a low flame. Keep stirring continuously till it is half reduced.

          Add the ghee, cardamom powder and kewra water. Continue to stir till it turns into a thick mass and starts to leave the sides of the pan. 

          Switch off the flame and transfer to a greased plate. Garnish with the chopped pistachios, almonds and dry rose petals. Allow it to cool and refrigerate for some time. 


          Cut as desired and enjoy at room temperature or chilled. Great for any festive occasion or as an after meal dessert. 




                     In a non-stick pan, add the mango pulp, paneer, sugar, salt, milk powder...




                     ....and milk. Mix everything well and simmer on a low flame. Keep stirring                                         continuously till it is half reduced.



                      Add the ghee, cardamom powder and kewra water. Continue to stir till it
                      turns into a thick mass and starts to leave the sides of the pan. 



                      Transfer to a greased plate. 




                      Garnish with the chopped pistachios, almonds and dry rose petals. Allow
                      it to cool and refrigerate for some time. 



                      Cut as desired and enjoy.









                               Serve chilled or at room temperature.











Thursday, 20 June 2019

Pachi Mamidikaya Pappu (Mango Dal - Andhra Style)


          Come mango season and you get the opportunity of experimenting with the king of fruits - both raw and ripe. So tried this yummy traditional Andhra style dal or lentil curry made with Tuvar dal (pigeon pea lentil) and raw mango called Pachi Mamidikaya Pappu. It translates to 'Raw Mango Dal' in the local lingo. This tangy and spicy dal goes best with hot steamed rice and a drizzle of some ghee. It is pure divine and a great comforting meal. So check for a step by step pictorial recipe to prepare it. 








  • 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
  • 1 medium size raw mango, chopped
  • 2-3 green chilies
  • 1/2 tsp. turmeric powder
  • 2 tbsp. oil 
  • 2-3 dry red chilies
  • 1/2 tsp. mustard seeds
  • 1 tsp. urad dal
  • 1 tsp. chana dal
  • 1 onion, chopped
  • 3-4 garlic cloves, sliced
  • 1 sprig curry leaves
  • 1 tsp. coriander powder
  • 1/2 tsp. red chili powder
  • salt to taste
  • 1 tbsp. coriander leaves, chopped








          Boil the dal, mango, green chilies and turmeric powder with 1 1/2 cups water for 4-5 whistles. Mash well and keep aside. 

          Heat oil in a pan and temper with red chilies, mustard seeds, urad dal and chana dal. Saute for a few seconds.

          Add the onion, garlic and curry leaves. Stir fry till light brown. Add the coriander powder and red chili powder. Give it a stir.

         Now add the boiled dal and salt to taste. Simmer for 2-3 minutes and switch off the flame. Garnish with coriander leaves and serve with hot steamed rice.











                      Boil the dal, mango, green chilies & turmeric powder with 1 1/2 cups water
                      for 4-5 whistles. Mash well and keep aside. 



                      Heat oil in a pan and temper with red chilies, mustard seeds, urad dal and 
                      chana dal. Saute for a few seconds.



                      Add the onion, garlic and curry leaves. Stir fry till light brown. 



                      Add the coriander powder and red chili powder. Give it a stir.




                     Add the boiled dal & salt. Simmer for 2-3 minutes & switch off the flame. 







                             Garnish with coriander leaves and serve with hot steamed rice.









Tuesday, 18 June 2019

Bhindi Do Pyaza (Okra Curry)


          Any curry made in a Do Pyaza style comes out real yummy and superb. So do try this amazing Bhindi Do Pyaza with lots of onion, hence the name. It is an easy and a simple recipe. Make it a bit spicy and chatpata to be relished as a side dish. It is on the dry side and goes well with curd rice, sambar rice, rasam rice, dal chawal (rice & lentil) or with chapati / any Indian bread. So check for a step by step pictorial recipe to prepare it. 






          This North Indian delicacy is very popular in many restaurants and dhabas. There are obviously many ways of preparing it, depending on each individual and family. So do try my version, which is a quick recipe and I'm sure you will like it. So Happy Cooking!!!







  • 300 gms. okra, cut into 1" pieces
  • 1 tbsp. ghee
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds 
  • 1/2 tsp. cumin seeds 
  • 1/4 tsp. asafoetida
  • 1-2 onions, sliced
  • 2 green chilies, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. pani puri masala
  • salt to taste 
  • 2-3 tbsp. fried onion
  • 2-3 tbsp. coriander-mint leaves, chopped









          Heat ghee in a pan and saute the chopped okra till they turn soft. Keep aside. 

          Heat the oil and temper with cumin seeds, mustard seeds and asafoetida.

          Add the onion, garlic, ginger and green chilies. Saute till light brown. 

          Add all the dry spices (except salt) and give it a stir.

          Now add the fried okra and salt. Saute for a minute. 

         When done, add the chopped coriander-mint leaves and fried onion. Mix well and switch off the flame. 

          Serve as a side dish with curd rice, sambar rice, rasam rice, dal chawal (rice & lentil) or with chapati / any Indian bread.





Note - 
1.  I have used pani puri masala as I had no chaat masala, but you may add some chaat masala instead.

2.  I added store bought fried onions, but you can add some homemade ones if preferred. In that case add some extra oil to the pan and stir fry 1-2 onions till golden brown. 








                  Heat ghee in a pan & saute the chopped okra till they turn soft. Keep aside. 



                     Heat oil and temper with cumin seeds, mustard seeds and asafoetida.




                      Add the onion, garlic, ginger and green chilies. Saute till light brown. 



                      Add all the dry spices (except salt) and give it a stir.



                      Now add the fried okra and salt. Saute for a minute. 



                      When done, add the chopped coriander-mint leaves & fried onion. 






                      Serve as a side dish with curd rice, sambar rice, rasam rice, dal chawal 
                      (rice & lentil) or with chapati / any Indian bread.












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